In a buttered deep rectagular pyrex dish place a layer of bread.
Put 2 ladles full of the soup and sauce mixture on top of the slices of bread that are in your pan.
2Sprinkle a thick layer of parmesan cheese of top. Add a layer of raw cabbage. Salt and pepper to taste.
Keep laying until you have used up the bread.
3Bake until bubbling and cooked through.
4I have made this with Clam and Seafood Chowder. Just eliminate the spagheti sauce, unless you are using a Manhattan Chowder. It's also great with Gouda Cheese, Cheedar, Swiss or other cheeses. Just depends on what soup or chowder you are using.
Sometimes I have made it without the spaghetti sauce.